Abstract
To improve the texture properties of frozen pre-fried chicken nuggets, this study has investigated the effects of vacuum cooling (VC), air cooling (AC) as well as air and vacuum combine cooling (AC/VC) on its crispness after microwave reheating. Initial experiment were carried out to evaluate the cooling rate, water loss, porosity moisture content and texture of fried chicken nuggets. VC samples showed the fastest cooling rate, the highest water loss and porosity, the lowest rate of surface moisture content, and the best crustal crispness among all cooling treatments. To acquire better crispness value, response surface analysis was designed to adjust the vacuum cooling parameters. Response surface analysis showed that lower final pressure and final temperature, higher volumetric displacement, may obtain the better crispness of pre-fried chicken nuggets during vacuum cooling process.
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